CHUPE DE CAMARONES (PERUVIAN SHRIMP CHOWDER RECIPE) - EAT …
Thick, creamy Chupe de Camarones with a few twists. Peruvian shrimp chowder recipe that's easy to make but delicious.
Provided by Eat Peru
Categories Main Course Soup Starter
Prep Time 10 minutes
Cook Time 20 minutes
Yield 6
Number Of Ingredients 14
Steps:
- Combine shrimps heads and shells with two cups of water and half a teaspoon of salt in a pot. Bring to a boil and simmer over medium heat for 15 minutes. Strain out the shells and discard.
- Heat butter in a pan.
- Add onions, bell peppers, and garlic. Sweat until onions turn slightly translucent.
- Add tomato paste and roast for 1-2 minutes.
- Sprinkle in flour and roast for another minute.
- Stir in 3 cups water, shrimp stock, and oregano. Bring to a boil.
- Add corn, potatoes, and peas. Simmer for 15 minutes or until potatoes are tender.
- Add shrimp.
- Add heavy cream and bring back to a boil and simmer for another 2 minutes.
- Season with salt and powdered cayenne to taste.
Nutrition Facts : ServingSize 200 g, Calories 393.54 kcal, CarbohydrateContent 18.5 g, ProteinContent 21.22 g, FatContent 26.5 g, SaturatedFatContent 15.87 g, CholesterolContent 291.46 mg, SodiumContent 792.06 mg, FiberContent 2.82 g, SugarContent 3.26 g
FABULOUS FRENCH ONION SOUP – INSTANT POT RECIPES
Provided by Chop Secrets
Prep Time 10 minutes
Cook Time 35 minutes
Yield 4 servings
Number Of Ingredients 16
Steps:
- Add butter and oil to the Instant Pot. Using the display panel select the SAUTÉ function.
- When butter is melted, add onion, brown sugar, thyme, garlic and bay leaf to the pot.
- Cook and stir for 10-15 minutes until onions have cooked down by half and have a pasta-like consistency.
- Add brandy to the pot and deglaze by using a wooden spoon to scrape any brown bits from the bottom of the pot.
- Continue to cook and stir until alcohol has cooked off, then add red wine and warmed broth to the pot and stir.
- Turn the pot off by selecting CANCEL , then secure the lid, making sure the vent is closed.
- Using the display panel select the MANUAL or PRESSURE COOK function*. Use the +/- keys and program the Instant Pot for 8 minutes.
- When the time is up, quick-release the remaining pressure. Remove and discard thyme stems and bay leaf. Add salt and pepper to taste.
- Ladle the soup into crocks, place a slice of bread on each crock and a slice of cheese on each piece of bread. Sprinkle with paprika.
- Put crocks on a baking sheet lined with foil and set under the broiler until the top begins to bubble and brown, 5-7 minutes.
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